Gut Hardegg Dinkel-Vollkornmehl

Austria

Wholegrain spelt, milled at the Kittel mill from estate grain. The bran cuts gluten and speeds fermentation, so expect a shorter window and a denser crumb than white spelt.

Contains: spelt (wholemeal)

Hydration62.0%

62%

Ball count

Ball weight29 cm

Ingredients

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How the calculator uses this flour

Fermentation window. The calculator expects the dough to peak after about 5 h at 22°C, inside a 2.5–8 h window. In the fridge at 4°C, it holds up to 18 h.
Hydration range. From its specs, Pandough estimates 55–62% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 60–62%.

Wholegrain spelt, milled at the Kittel mill from estate grain. The bran cuts gluten and speeds fermentation, so expect a shorter window and a denser crumb than white spelt.